“Cornbread Sausage Stuffing Muffins – A Fun Twist on Classic Stuffing! 🧁✨ “

Ingredients:

1 pound Italian sausage (mild or spicy) 🌶️
1 tablespoon olive oil
1 medium onion, chopped 🧅
2 celery stalks, chopped
3 cloves garlic, minced 🧄
4 cups cornbread, cut into cubes (day-old works best) 🍞
1 teaspoon dried sage
1 teaspoon dried thyme 🌿
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
2 large eggs, beaten 🥚

Step-by-Step Directions:

Cook the Sausage: Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat, then set the sausage aside. 🌿🔥

Sauté the Veggies: In the same skillet, add the chopped onion, celery, and minced garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the sage, thyme, salt, and pepper, stirring to combine. 🧅🧄✨

Mix the Stuffing: In a large mixing bowl, combine the cooked sausage, sautéed veggies, cornbread cubes, and beaten eggs. Gradually add the chicken broth until everything is well moistened but not soggy. 🥣💛

Fill the Muffin Tins: Lightly grease a 12-cup muffin tin. Spoon the stuffing mixture into each cup, packing it in slightly to hold its shape. This makes them easy to serve and super fun to eat! 🧁

Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and slightly crisp. Let them cool for a few minutes before removing them from the tin. 🍂🔥

Serve & Enjoy: Serve these cornbread sausage stuffing muffins warm as an easy, portable twist on traditional stuffing. They’re perfect for Thanksgiving or any holiday gathering! 🤤🧡